RECIPE OF THE WEEK: Chocolate scotcheroos

Staff Writer

Chocolate Scotcheroos
1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. Rice Krispies
1 (6 oz.) pkg. semi-sweet chocolate chips
1 (6 oz.) pkg. butterscotch chips

Cook sugar and syrup in a 3 quart saucepan, over moderate heat, until mixture boils. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Press into a butered 13x9 inch pan. Let harden. Melt chocolate and butterscotch chips over hot water while stirring to blend. Spread over cereal mixture. Chill and cut into bars.
Recipe by Norma Juillerat

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